常压、真空和脉冲真空渗透脱水加工芒果脯  

Processing of Preserved Mango by Osmotic Dehydration at Atmosphere Pressure,Vacuum Pressure and Pulsed Vacuum Pressure

作　　者：刘卫华[1] 傅锋 田益玲[1] 李慧玲[1] 王贞强[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北沙河质量技术监督检验所,河北沙河054100

出　　处：《食品研究与开发》2010年第3期108-111,共4页Food Research and Development

摘　　要：在24℃下,以60%蔗糖水溶液作为渗透溶液,在常压、真空和脉冲真空(压力为510mmHg)条件下对芒果进行渗透脱水,然后置于热风干燥箱中70℃干燥制成芒果脯,测定芒果脯的硬度、颜色、含水量、复水率。通过感官评定及统计分析得出,真空和脉冲真空渗透脱水制成的芒果脯品质明显优于常压渗透脱水制成的芒果脯。Experiments were carried out to study atmospheric osmotic dehydration （OD） vacuum osmotic dehydration（VOD）and pulsed vacuum osmotic dehydration（PVOD）of mango.The osmotic solution was 60 % sucrose solution.The vacuum pressure was set at 510 mmHg,and the temperature was maintained at 24 ℃.After dehydration,samples were dried at 70 ℃ in the air oven.Hardness,color,moisture content and rehydration ratio of the dried sample（i.e.,preserved mango）was determined.Conclusion was drawn by sensory evaluation and statistical analysis.The quality of preserved mango by PVOD and VOD was much better than by OD.

关 键 词：芒果脯 常压渗透脱水 真空渗透脱水 脉冲真空渗透脱水 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]